What’s in this Apple Bundt Cake Recipe?
This moist, rich bundt cake is studded with apples and topped with cinnamon sugar!
Vegetable Oil: Makes this cake moist and tender. Sugar: A combination of brown and granulated sugar sweetens the cake, while turbinado sugar creates a crunchy topping. Eggs: Give the cake structure and add richness. Sour Cream: Infuses the cake with lots of moisture! Vanilla Extract: Adds a subtle vanilla flavor that enhances the sweetness of the cake. All-Purpose Flour: Gives this cake structure. Baking Soda: Helps the cake rise in the oven. Kosher Salt: Enhances the overall flavor of the cake and balances the sweetness. Cinnamon: Adds a warm, spicy flavor to the cake and the topping. Apples: I used Granny Smith apples, but you can use any firm apples you like! Unsalted Butter: Helps the topping stick to the cake.
Pro Tip: Try browning the butter for the topping for even more flavor!
Variations on Apple Cinnamon Bundt Cake
You can use any firm apple in this bundt cake recipe, or try swapping out the apples for pears or peaches! For even more autumnal flavor, swap out the cinnamon for pie spice.
How to Store
Store leftover apple bundt cake in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before enjoying.
How to Freeze
Freeze this fruity apple bundt cake whole, or cut into individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This bundt cake is one of my favorite apple recipes for fall. Serve slices with a side pumpkin spice ice cream and a drizzle of caramel sauce. Some whipped cream or pumpkin spice whipped cream would also be delish! For a beverage, try apple cider mimosas, or an apple crisp macchiato.
More Bundt Cake Recipes We Love
Hot Chocolate Bundt Cake Peanut Butter Banana Bundt Cake Chunky Apple Bundt Cake Velvet Chocolate Cake Classic Pound Cake Pink Grapefruit Cake Chocolate Peanut Butter Cake
